Comments on: Slow roasted moisture-infused pork rack

By: Erica Kindler

Erica Kindler — Thu, 29 Sep 2011 21:06:47 +0000

Simply delicious! Thanks for posting, I love pork and this post motivated me truly! Please keep it up, one of my fav blogs.

By: Slow roasted pork roast with Carrot puree & herb potatoes « Dashingdiva's Blog

Sun, 31 Jul 2011 11:56:41 +0000

[...] Roast Pork with Crackle seems to keep showing up. I couldn’t resist having a go at it. This recipe is taken from one of the contestants Billy. I loved it that it calls for a wonderful [...]

By: Ross

Ross — Sun, 01 May 2011 00:43:20 +0000

I cooked this last weekend, using monteiths cider instead of wine, normal tyhme (the jus was simply amazing) and rubbed ground fennel seeds and Maldon sea salt into the crackling, I then served on a fennel and garlic puree, the pork was amazing and the times spot on! thanks so much for this….

By: Simon

Simon — Thu, 18 Jun 2009 11:30:57 +0000

So that’s the cause of the recent influx of pork racked posts of late.

Your plating presentation look so professional! I’m a fan of doing the crackling separately. Hate having to deal with the bits that were not exposed to dry heat and ends up chewy/gummy.

Nice work!

By: Billy

Billy — Tue, 16 Jun 2009 05:37:33 +0000

@Peter G: Thanks Peter! the potatoes are scrumptious, but give me more of that crackling!
@Helen (grabyourfork): I am matt! Of cos I always approved myself!
@Kat: The pork is not sent, but given at the dinner party. But one way or another, I tried my best to promote some pork!
@pablopabla: Hehehe, well I cant wait for u to come back to foodblog world!
@Arwen from Hoglet K: Yup, the mash is really good, all I have to add is a dollop of butter. It is shiny smooth.
@Simon Food Favourites: Hehehe… yeah man. just crank up the oven and you will hve yourself a nice piece of crackling!
@FFichiban: I am matt, you can see my face?
@ange: Hahahaha… I think I’ll be the one who always cry on TV
@Yas: Totally, pork it up yo!!!
@Howard: Have u done yours yet? Cant wait man.
@TWang: I am glad I can convince you to buy some pork for some crackling love soon.
@Nate: Thanks Nate, thats an interesting idea adding apple into potato… I guess is possible, just have to make sure the apple is well cooked, or perhaps blended in food processor first?

By: Nate

Nate — Mon, 15 Jun 2009 19:02:20 +0000

My mouth is watering, imagining putting that crispy pork skin and tender meat in my mouth. Beautiful presentation too. I like how the jus sits inside the smear of potato. I wonder if you could mash some apples into the potato for added sweetness. .-= Nate´s last blog ..Ahi Limu Poke =-.

By: TWang

TWang — Sat, 13 Jun 2009 14:49:39 +0000

looks fantastic. inspired me to get some pork myself!
.-= TWang´s last blog ..Meats – the greatest hits =-.

By: Howard

Howard — Sat, 13 Jun 2009 01:01:42 +0000

I'd like some of that crack please! Nice combo of flavours as well. Thanks for the tip of mashing with remaining jus, great idea~! .-= Howard´s last blog ..The best ever lasagna ? =-.

By: Yas

Yas — Fri, 12 Jun 2009 23:34:00 +0000

man the crackling looks so perfect!! pork it up yo! .-= Yas´s last blog ..way overdue birthday dinner. Duh, finally! =-.

By: ange

ange — Fri, 12 Jun 2009 03:50:55 +0000

omg!! i can imagine u being one of the contestant at masterchef
i bet garry and george would approve ur dish :)